Entree « Nutty Kitchen

Lechona, Colombian Stuffed Pig

02/21/2012 Leave a Comment

This is a continuation of our Colombian trip this past New Years. This is a traditional dish that is served for special occasions, this time it was served for New Years. It’s originally from the Tolima region of Colombia, but we were staying in Cundinamarca next door in the town of Tocaima. This popular dish consists of a whole pork stuffed with rice, peas, potatoes and spices, cooked in a brick oven for about ten to twelve hours.

Not totally Paleo, but we thought it was awesome to share. The Svendblad’s would Paleoize it and it would be even better.!

Filed under Entree, Food Wisdom, Primal, Recipe Tagged with Colombia, Cooking, dairy-free, Nutrition, pork, Recipe, South America, Tocaima

Liver Filet Potato Flour Crusted

01/17/2012 5 Comments

Hey, we are finally back from our vacation and there will be a few great Colombian rites and recipes shared in short order… Henry and I do thank you for all of your allegiance and support in 2011.

You know how much we love liver and how important it is to have at least once per week.

Before we share our new Colombian recipes, we will share our new amazing way to cook liver,

Remember how incredibly healthy it is.

1/4 – 1/3 inch slices of raw organic liver filets (2 lbs for 4 people)
1/4 cup of sweet potato flour
2 lbs of calf liver
little sea salt
little black pepper
2 tps coconut oil

Place all liver filets on a board, on paper towels, dry all liver filets on paper towels; Salt and pepper on one side. Prepare new sheet with sweet potato flour lightly sprinkled with sea salt.

Heat pan non stick pan with coconut oil, on medium – 3/4 high.

Place liver into sweet potato flour and coat perfectly …. shake off extra…

Heat pan with coconut oil and place into pan on medium -3/4 high. (important and according to our stove..please pay close attention..only needs to cook 1 -2 minutes a side…TOPS!!!

Your liver after its dried and salted and peppered on one side, dab into sweet potato flour, dab on each side t; o remove excess.

Place into medium-hot coconut oil 1 – 2 mins on one side, 30 seconds on the second since and serve.

This is a great dish, try it and tell us about it. Jo n Henry

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with coconut oil, Cooking, dairy-free, gluten-free, HDL cholesterol, health, LDL cholesterol, Recipe

Halibut, Tomato Coconut Style

12/25/2011 3 Comments

FYI – Nutty Kitchen is going on Vacation to Colombia to see Henry’s parents; we will be back in 2 weeks with some amazing recipes. In the meantime we wish you Happy Holidays and a Very Happy New Year!!!! Thank you to each of you for you love and support. Jo, Henry and Tiger

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“Oh My”, if you have not said these two words together in a while with food, don’t worry, you will with this dish. LOL There really is not much else to say. You will simply have to try to make this dish. It’s awesome with yucca or any other of our favorite side dishes.

Here are the amazing ingredients for this awesome dish:

4 large yellow onions sliced
5 large garlic cloves
2 thick bacon strips
1 inch ginger sliced
5 green onions, diced (separate white from green)
2 bottles strained tomatoes
1 can coconut milk
1 tbsp Turmeric
1/2 tbsp Cumin
1 pinch saffron
1 Tbsp coconut oil
3 lbs Halibut diced
Salt/pepper to taste

So begin with roasting the onions, etc. stir in all the wonderful spices and ingredients and bring to high heat, cover and reduce to low

1- roast onions with coco oil and bacon
2- add garlic/white part of onions (brown)
3- add tomato, coconut oil and spices simmer
4- add fish

OMG and enjoy!

Filed under Entree, Perfect Health Diet, Primal, Recipe Tagged with coconut milk, coconut oil, Colombia, Cumin, gluten-free, Nutrition, Recipe, seafood, Tablespoon, Tomato

Lemon Ginger Black Cod

11/21/2011 3 Comments

Oh yeah baby…my lovely Husband surprised me with this amazing dish after a very long and taxing day…thank you Henry… I love you for taking care of me. :-)

This dish is comforting and delightfully light.

Here are the fabulous ingredients:

1 lb Sablefish (Black Cod)
4 Garlic cloves
1 Inch Ginger
1/4 Cup Coconut Aminos
1 Tbsp Fish Sauce
1/2 juice from Lemon
2 Tbsp Water
2 Tbsp Pastured Butter (0r coconut oil)

Ae this is how t prepare it:

Heat fat (butter/coconut oil) in a large cast iron pan on medium-high heat
Combine Lemon, Water, Ginger, Fish Sauce, Coconut Aminos, and Garlic and blend into a paste using a hand blender or Vita-Mix
Add Black Cod to pan skin side up.
Begin to add blended paste to pan making sure cod filet(s) are complete covered.
Cook for 4 minutes on skin up and then turn over and cook for another 3-4 minutes skin down.
While cooking use a spoon to make sure fish is well covered with the paste.

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with Cast iron, coconut oil, Cod, Cook, Ginger, gluten-free, HDL cholesterol, health, LDL cholesterol, Lemon, natural oils, Nutrition, Recipe, seafood

Black Cod Medallions with Mushrooms

10/04/2011 2 Comments

If you have not made Sablefish medallions before, then this is the dish to try. Alaskan Pride Seafood has the best that we’ve had.

Here is our line up of delicious Ingredients:

1 lb Sablefish (black cod) medallions
2 Cups baby bello brown mushrooms, sliced
2 Cups fresh organic spinach
1 Large Red Onion, sliced
3 Garlic Cloves, chopped
1/2 cup Coconut Milk
1/4 bunch of Cilantro, chopped
Sea Salt and Black Pepper to taste
1 Tbsp Coconut Oil

Here is how to make this lovely dish:

In a medium cast iron pan heat Coconut Oil over medium heat
Add sliced Onion and saute until glossy
Next add chopped garlic, cilantro, spinach, salt, and pepper
Add Coconut Milk and Sablefish Medallions, cover, reduce heat and cook for an additional 8-10 minutes

Serve with some of your favorite chilled salad or sides. Enjoy! Jo and Henry

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with Black pepper, coconut oil, Cooking, gluten-free, HDL cholesterol, health, natural oils, Nutrition, Recipe, seafood

Pescado a la Veracruzana

09/26/2011 Leave a Comment

I got to spend some quality time this afternoon with my amazing friend Dunia, while my husband surprised us with this amazingly light and satisfying dish. He used fabulous fish from our friends at Alaskan Pride and organic tomato sauce.

Here is the line up for your needed Ingredients

2 lbs of white flaky fish (we used Alaskan Ling Cod from Alaskan Pride Seafoods) – cut into small filets or 2 inch cubes
Juice from 2 large limes
2 Tbsp Coconut Oil
1/2 tsp sea salt
2 Tbsp of Cilantro, chopped
3 Serrano Peppers
2 Medium Red Onions, coarsely chopped
5 Garlic Cloves
1 Tbsp rinsed capers
1 Bay Leave
4 Whole Cloves
10 Whole Black Peppercorns
1/4 cup pitted and diced Olives
1 tsp fresh Thyme
4 vine ripe tomatoes, peeled and chopped
3 cups Organic Strained Tomatoes
1 cup of water
Salt and Pepper to taste

And here’s how to prepare this light and tasty dish

Combine 1/2 tsp salt, juice from limes, and fish in a large bowl. Allow to marinate for at least 30 minutes.
In a large pan, heat coconut oil on medium heat and add onions. Cook onions until glossy, then add peppercorns, cloves, cilantro, bay leave, peppers, garlic, capers, and olives. Continue to cook for another 5 minutes.
Next add tomatoes, tomato sauce, thyme, water, additional salt and pepper (as needed), and simmer for 15 minutes, allowing sauce to thicken.
Finally, add marinated fish, reduce heat to low, cover and cook for an additional 10 minutes.
Serve with Cauliflower Rice.

Thank you my love, for a night off and an amazing meal!

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with antioxidants, Cook, Cooking, dairy-free, gluten-free, HDL cholesterol, health, natural oils, Nutrition, Recipe, seafood, Tomato, Tomato sauce

Pho Nutty Kitchen Style

09/12/2011 5 Comments

Thank you Paul and Shou-Ching for this amazing dish and inspiration from your awesome Perfect Health Diet site.

Wonderful ingredients that you’ll need to make this dish:

2 quarts of stock, we used some our duck stock
5 cloves of garlic, sliced
2 inches of fresh sliced ginger
3 cups of whole shiitake mushrooms, we took the stems off
3 sticks of cinnamon, keep whole
10 whole cloves, keep whole
1 – 2 tsps of whole pepper corn
1/4 cup of fish sauce
1 package of rice noodles
1 lb lamb ribs
2 tbsp coconut Oil

Garnish Ingredients

1 lb of thinly sliced grass-fed stew meat or your favorite cut
1 bunch off cilantro, chopped
4 limes, cut into 8ths
a bunch of sliced Serrano peppers

Here is how to do pull it all together:

In a large soup pot, heat your favorite stock on medium heat.
Add garlic, ginger, cinnamon, cloves, pepper corn, fish sauce, mushrooms and cilantro and continue to cook on medium heat.
In a separate cast iron pan heat coconut oil on medium-high to high heat; add lamb ribs and cook until nicely browned and most of the fat is rendered. Once browned, add oil and ribs to soup pot and continue to cook on medium.
In another pot warm a few quarts of water on high heat. Once the water is boiling add rice noodles and cook for no more than 3 minutes. Remove from boiling water, put into a strainer, and run some cool water over them to keep them from overcooking.

So here is how to build your little bowl of paradise:

Get your favorite soup bowl, place some of the thinly sliced raw beef in the bottom, add hot soup on top and garnish with cilantro and serano peppers. Squeeze 2 – 3 wedges of limes into your soup and through the squeezed lime into your dish.

OMG, this Pho is just to die for with the browned lamb ribs added. Amazing and a must try.

Filed under Entree, Paleo, Primal, Recipe, Perfect Health Diet Tagged with gluten-free, beef, dairy-free, Fish sauce, Cooking, Recipe, Soup, Phở

Taro and Bacon Hash

08/29/2011 9 Comments

If you are looking for an alternative to your traditional carbs, such as sweet potatoes or cassava root, etc. try these amazing taro roots in this super easy hash. It is amazing, please let us know what you think of these little gems. The flavor of these taro are so silky and smooth, you have to try these. Just writing about these make my mouth water…left overs are great with eggs or sardines, or anything that you love.

Ingredients

10 Small Taro Roots (peeled and diced)
3 Strips Thick Nitrate Free Bacon (diced)
1 Tbsp Virgin Coconut Oil
Fresh Ground Pepper to taste

Perfect Taro Root

Preparation

Heat cast iron pan on medium-high heat, add diced bacon and coconut oil, cook until bacon fat begins to render (3-5 minutes)
Add diced taro root and cook until taro begins to brown (10-12 minutes)
Remove from pan, serve, and enjoy!

Filed under Entree, Side Dish, Breakfast, Paleo, Primal, Recipe, Perfect Health Diet Tagged with coconut oil, vegetables, sweet potato, dairy-free, bacon, Cooking, Recipe, Cook, Cassava, Taro

Recipe Index

07/25/2011 1 Comment

Hello Nutty Kitchen fans and friends!

We’ve been sharing and serving up tasty dishes for well over a year now, and have been meaning to make things a lot easier for you to find. Many of you have provided us with amazing comments and suggestions we thank you for that. Please keep your comments and suggestions coming, we are always looking for feedback, experiences, and new twists to foods.

We’ve indexed a couple hundred recipes for you in 13 categories. Please let us know what you think of our index. If you come across a recipe that is not indexed correctly, please let us know right away. In the meantime, please check it out and let us know how we can continue to improve our site for you.

We invite you to enjoy our indexed recipes at RECIPES.

Our very best, always! Jo and Henry

Here’s to exploring delicious and fun dishes.

Filed under Food Wisdom, Health & Fitness, Entree, Desserts, Side Dish, Salads, Breakfast, Hors D'Oeuvre, Paleo, Primal, Condiment, Recipe, Perfect Health Diet Tagged with health, LDL cholesterol, HDL cholesterol, natural oils, gluten-free, Nutrition, Cooking, Recipe, World Cuisines

Bison Masala with Fresh Curry Leaves

06/20/2011 2 Comments

Fresh curry leaves are fabulous…they actually do not have anything to do with “Curry” they are little gorgeous green leaves that enhance your dishes.

The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, much like bay leaves, and especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don’t keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.

The leaves of these little lovelies, Murraya Koenigii, are also used as a herb in Ayurvedic medicine. Their properties include much value as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leave also contain iron. They are most excellent if you throw them into hot oil before you begin adding your other ingredients. The flavors are so subtle, they really do bring out other spices in a gorgeous way. A must try if you haven’t yet.